Slow-cooked Roast Lamb

3:10 pm on 2 April 2015


  • 1 leg of lamb
  • 2 onions
  • 1/2 bottle of red wine, plus some more for gravy.
  • salt and pepper
  • flour for gravy


Slice onions into thin crescents. Slices from top to bottom rather than across into half rings. The onions break down, sweeten and brown much more easily when cut this way.

Make a bed of onions in the roasting pan.

Season onions with 1 1/2 tsp salt and place leg of lamb on onions.

Tip over 1/2 a bottle of red wine.

Cover and seal tightly with foil.

Put into an oven preheated to 135 C for 5 hours.

Loosen the foil in a corner, to allow steam to escape, for the last hour.


Take meat from pan, cover and rest in warm place.

Carefully tip excess fat from the pan, leaving a little to brown the flour.

Put on an element and add flour (about 3 Tbl)

Cook, stirring and taking great care that nothing starts to burn in the pan, for a minute, until the flour is cooked, then add a cup of water and half a cup of red wine.

Simmer, check seasoning, tip into gravy boat and lick pan.

From Jesse Mulligan, 1–4pm

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